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Materials and Utensils

A fine pastry flour. Shortening in plain paste may be either butter, beef suet, lard, or olive oil. The water should be about the same temperature as that of the room.

The needful articles are a molding board, a rolling-pin, a flour dredge, a spatula for mixing.

Spatula or Mixing-Knife Any kind of paste will keep uncooked for a day or two, if kept cool, but a pie should be eaten the day it is made. A few pies, such as pumpkin or mince, will keep a day or so, but mince pies should be re-heated before they are served.